Cooking School

The great Canadian grill guide

Author: Canadian Living

Cooking School

The great Canadian grill guide

We Canadians love our grills, and, for us, summer means barbecuing. Although you can grill anything from pizza to dessert, our favourites are still the basics: steaks, chicken and vegetables. From the best steak and chicken cuts for value and serving a crowd to the tastiest “steak” for vegetarians, here is our comprehensive guide to grilling the classics (including side dishes).

Steaks supreme
There are two categories of steak cuts suitable for grilling: tender grilling steaks and less-tender marinating steaks.
• Grilling steaks and the smaller grilling medallions are ready to cook right away, although you may want to marinate or coat them with a rub for flavour.
• Marinating steaks and marinating medallions need 12 to 24 hours in an
acid-based mixture to tenderize them. Grill marinating steaks until rare or medium-rare; beyond medium doneness they become tough.

Grilling Steaks
• Bottom sirloin tri-tip grilling steak (cut from the loin, this is popular in the United States and starting to appear in Canada)
• Rib eye grilling steak
• Rib grilling steak
• Strip loin grilling steak
• T-bone grilling steak
• Tenderloin grilling steak
• Top sirloin grilling steak
• Wing grilling steak
• Grilling medallions
• Bottom sirloin tri-tip grilling medallion
• Rib eye grilling medallion
• Strip loin grilling medallion
• Top sirloin grilling medallion

Marinating Steaks
• Eye of round marinating steak
• Flank marinating steak
• Full round marinating steak
• Inside round marinating steak
• Outside round marinating steak
• Sirloin tip marinating steak
• Marinating Medallions
• Inside round marinating medallions
• Sirloin tip marinating medallions

Timing
Over medium-high heat cook:
• 1/2 to 3/4 inch (1 to 2 cm) steak for 3 to 4 (for rare), or 4 to 5 (for medium)
• 1 inch (2.5 cm) steak for 4 to 6 (for rare), or 6 to 7 (for medium)
• 1-1/2 inches (4 cm) steak for 8 to 10 (for rare) 10 to 14 (for medium)
• 2 inches (5 cm) steak for 10 to 14 (for rare), or 14 to 18 (for medium)

Click here for 9 satisfying steak recipes.

Sizzling chicken
• Grill chicken with or without the skin, but removing it not only cuts the fat to one-fifth of the original but also reduces flare-ups when fat drips into the fire. When barbecuing chicken with the skin, you may need to turn it more often to prevent scorching.
• Grill chicken over medium-high heat as follows: bone-in chicken breasts and leg quarters for 45 minutes, bone-in thighs for 20 minutes, boneless breasts for 10 to 12 minutes, and boneless thighs for 12 to 15 minutes.
• Chicken is cooked when the white meat is no longer pink inside and juices run clear when the thickest part of the dark meat is pierced.

Click here for some great chicken grilling recipes.

Vegetable and fruit medley
You can even use the grill to help you get your daily five to 10. Click here to try one of our unique recipes for savoury vegetables and flavourful fruit that is hot off the grill.

Marinades, rubs and sauces
Chances are, you've barbecued your share of steaks and chicken and just need some inspiration for flavourings. With the right spice rub, barbecue sauce or marinade, you can turn everyday beef, chicken, pork, lamb or fish into something special.

Click here to spice up your life with flavourful marinades, rubs and sauces you can make yourself.

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Cooking School

The great Canadian grill guide

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